Gluten-free almond biscuits
- Prepare
- 1-2 hours
- Cook
- 30 mins to 1 hour
- Serve
- Makes 50 small biscuits
Matt Tebbutt's amaretti are small and perfectly formed. These are great with coffee or as an after dinner treat.
A low-FODMAP portion is 1 biscuit.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
- egg whites: 4 medium egg whites
- almond essence: 1 tsp almond essence
- icing sugar: 550g/1lb 4oz icing sugar, plus extra for dusting
- salt: pinch salt
- ground almonds: 550g/1lb 4oz ground almonds
- flaked almonds: 100驳/3陆辞锄 flaked almonds
Method
Place the egg whites, almond essence, icing sugar, salt and ground almonds into a food processor and blend to a smooth paste.
Dust a clean work surface with icing sugar, turn the mixture out and roll into a sausage shape. Wrap with cling film and place in the fridge for an hour.
Preheat the oven to 160C/150C Fan/Gas 3 and line two baking trays with baking paper.
When ready to bake, cut into 2cm/1in slices and roll each one into a ball. Place onto the lined baking trays about 2cm/1in apart and sprinkle a few flaked almonds over the top of each. Press gently to make the almonds stick and to squash the cookies a little.
Bake in batches for 20-25 minutes or until lightly golden.
